Creamy Coconut Chicken Curry

1.In a large pot, heat vegetable oil over medium heat.

2.Add the chopped onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.

3.Add the chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.

4.Stir in the curry powder, turmeric, cumin, coriander, paprika, cinnamon, and cayenne pepper. Cook for another 2 minutes to toast the spices.

5.Pour in the coconut milk and diced tomatoes. Stir well to combine all the ingredients.

6.Bring the curry to a simmer, then reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.

7.Add the sliced red bell pepper to the curry and cook for an additional 5-7 minutes until the pepper is tender.

8.Taste the curry and adjust the seasoning if needed.

9.Serve the creamy coconut chicken curry hot over steamed rice or with naan.

10.Garnish with fresh cilantro before serving.